Cooking Light, April 2013 page 70

Updated: October 11, 2014
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Chicken Cutlets with Tarragon-Mushroom Sauce

Photo: Iain Bagwell; Styling: Mary Clayton Carl
Chicken Cutlets with Tarragon-Mushroom Sauce Recipe
Serve with Quinoa with Toasted Pine Nuts and Snap Pea and Radish Sauté.
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Quinoa with Toasted Pine Nuts

Photo: Johnny Autry; Styling: Cindy Barr
Quinoa with Toasted Pine Nuts Recipe
Quinoa is hot right now. And our Quinoa with Toasted Pine Nuts makes this up-to-date side dish even more fantastic.

 

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Snap Pea and Radish Sauté

Photo: Johnny Autry; Styling: Cindy Barr
Snap Pea and Radish Sauté Recipe
Cutting half of the peas in half gives the dish a lovely look, but you can skip that step and leave them all whole, if you like.

 

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